BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in egg whites; pour over crust.

BAKE 45 minutes or until center is almost set. Mix sour cream, 2 Tbsp. sugar and remaining 1 tsp. vanilla. Carefully spread over cheesecake. Bake an additional 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries and raspberries just before serving. Garnish with fresh mint, if desired. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise

Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.